Abstract:

Konjac glucomannan, carrageenan and xanthan gum were individually mixed into a mixture of sodium
tripolyphosphate and squilla myofibrillar protein (STP-MP) to investigate their effects on heat-induced protein gelation
properties as a function of STP concentration and heating temperature. The results showed that the gel strength and waterholding
capacity of heat-induced MP gels with the addition of each of the above three food thickeners increased with
increasing concentration of STP. Gel strength and water-holding capacity were increased by the addition of carrageenan and
xanthan gum in a concentration-dependent manner, and the highest water-holding capacity was observed by the addition
of 0.1% konjac glucomannan. Gel strength and water-holding capacity of MP gels induced by elevated temperature were
significantly affected by the addition of konjac glucomannan and carrageenan (P < 0.05) but not xanthan gum (P > 0.05).

Key words: myofibrillar protein, food thickener, gel strength, water-holding capacity